Thai Green Chicken Curry

Ready in 1 hour

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; squeezed
2 Red chillies
; and lemon grass)
2 Garlic cloves; finely
1 pk Coconut cream; reconstituted
1 Box jasmine rice
1 1/2 lb Chicken breasts; cut into
1 Thai herb pack; everything
3 Dried kaffir lime leaves
6 Shallots; finely chopped
1 6 inch piece root ginger;
1 tb Ground cumin
2 pk Green chillies; chopped
; chopped (red
2 Limes; both zested and 1
; chillies, coriander
1 tb Green peppercorns in brine
1 tb Thai fish sauce

Original recipe makes 1 servings



Marinate the chicken in the red and green chillies, lime juice and zest, coriander, lemon grass and a little salt. Leave for a couple of hours. Heat the oil in a pan (warm not hot), and then sweat the shallots, ginger and garlic. Do not allow to go brown. Add the chicken marinade and cook for about 5 minutes, then add the cumin, peppercorns, lime leaves and fish sauce and simmer for a couple of minutes. Finally add the reconstituted coconut cream, enough to cover the ingredients, and leave to simmer for 10-15 minutes. Serve with the jasmine rice and garnish with some chopped coriander. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network Posted to CHILE-HEADS DIGEST V4 #,

Calories Per Serving: 106 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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